Western Senior Sous Chef, Waterfall

At Shangri-La Singapore we are a heart-warming family. We share something powerful our genuine care and respect for others. Our strength lies beyond our harmonious surroundings and hideaway locations. It lies in our core values that guide us to treat each and everyone with honour as kin as family. We strive to be the preferred employer by providing great benefits tranquil and sincere working environment work-life balance and effort recognitions.

Set in 15 acres of lush greenery just minutes from the vibrant Orchard Road shopping belt the Shangri-La Hotel Singapore is a tranquil sophisticated urban retreat whether travelling for business or leisure. It features 792 luxurious guestrooms and suites across three distinct wings which include unique family-themed rooms supported by a host of dedicated family-focused amenities.

We are looking for Western Senior Sous Chef Waterfall to join our team!

Job Responsibilities

• Assist the Chef de Cuisine in overseeing the daily operations of Waterfall ensuring exceptional western food quality and guest satisfaction.
• Lead and supervise the kitchen team to ensure smooth and efficient operations during all meal periods.
• Ensure all dishes are prepared and presented in accordance with established recipes quality standards and brandexpectations.
• Support menu planning recipe development and seasonal promotions to enhance the restaurants offerings.
• Monitor food quality consistency and portion control to maintain high culinary standards.
• Manage inventory levels stock ordering and cost control measures to achieve financial objectives.
• Ensure compliance with food safety hygiene sanitation and HACCP standards at all times.
• Train coach and develop team members to enhance performance engagement and career growth.
• Collaborate closely with the Chef de Cuisine and Food & Beverage team to support restaurant events special promotions and guest requests.
• Ensure a safe clean and well-maintained kitchen environment including the proper use and upkeep of kitchen equipment.

Job Requirements

• Diploma or professional qualification in Culinary Arts Hospitality Management or a related field.
• Minimum 6 years of relevant culinary experience with at least 2 years in a supervisory role within a reputable hotel or Italian restaurant.
• Strong knowledge of authentic Italian cuisine ingredients cooking techniques and presentation standards.
• Proven leadership skills with the ability to motivate develop and manage a diverse kitchen team.
• Strong understanding of food cost control inventory management and kitchen operations.
• Good knowledge of food safety regulations HACCP and hygiene standards.
• Excellent organisational communication and problem-solving skills.
• Able to work flexible shifts including weekends and public holidays in a fast-paced environment.